Pepper Stuffed “Not Such» Recipe
My family loves stuffed peppers. Therefore, in the season I try to cook it more often, varying the filling. If suddenly there is no minced meat or mushrooms, and the vegetable filling seems empty, I add a jar of stew. This filling is ready, so I steamed the peppers and serve them without sauce with cheese. It turns out unusual, tender, delicious and satisfying. Try it on occasion.
Servings Prep Time
7 10minutes
Cook Time
45minutes
Servings Prep Time
7 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Peel, rinse and chop the onion and one smaller pepper, grate the carrots on a coarse grater. Fry the vegetables in oil in a deep saucepan until soft.
  2. Add the diced zucchini and simmer until half cooked.
  3. Put the contents of the cans with stewed meat without liquid, add salt, pepper, mix well and simmer under the lid until the excess liquid evaporates and the vegetables are ready. Add the boiled rice, stir and let cool to a warm state.
  4. Remove the seeds and stalks from the peppers, wash them and put them in a steamer bowl. Cook for 15 minutes and let cool under the lid until warm.
  5. Remove the skin from the warm peppers. I don’t like it at all, and I try to shoot wherever possible.
  6. Carefully, tightly fill the peppers with minced meat, trying not to tear the tender walls. If the minced meat remains, it is not bad as an independent dish.
  7. Arrange on plates and sprinkle with grated cheese.
  8. Bake in the microwave until the cheese melts, and serve immediately, sprinkling with sour cream. Enjoy your meal.
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